Name: Basic Boeuf En Daube
Ingredients: 1/4 pound bacon, sliced; 3 pound beef round, cubed; 2 large onions, minced; 2 tablespoon Cognac; 2 pound carrots, peeled and sliced; 4 cloves garlic, crushed; 3 parsley sprigs; 1 bay leaf; 1 thyme sprig; 3 cup dry red wine; 1 cup beef bouillon, canned; 8 small boiling potatoes, peeled

Basic Boeuf En Daube

Ingredients

1/4 pound bacon, sliced
3 pounds beef round, cubed
2 large onions, minced
2 tablespoons Cognac
2 pounds carrots, peeled and sliced
4 cloves garlic, crushed
3 parsley sprigs
1 bay leaf
1 thyme sprig
3 cups dry red wine
1 cup beef bouillon, canned
8 small boiling potatoes, peeled

Instructions

Cut bacon slices horizontally into strips about 1/4 inch by 1 inch. In a very large, heavy skillet, saute bacon until lightly browned but not crisp. Remove bacon with a slotted spoon and reserve. Reheat bacon fat and over high heat brown about one third of the beef. (If beef is crowded it will release its juices and boil rather than brown.) Remove with a slotted spoon to a large, heavy casserole or Dutch oven and brown remaining beef in two more shifts, transferring it to casserole when it is done. Over moderate heat saute onion until wilted (adding additional fat or oil to skillet if necessary), then transfer it to the casserole. Make bouquet garni by wrapping parsley sprigs, bay leaf and thyme in cheese cloth and tying it shut. In a small saucepan over low heat, warm Cognac; have a long match ready. Warm casserole over low heat. Pour Cognac into casserole, warm for a minute, and very carefully (making sure nothing flammable is near stove) set Cognac aflame. When flame dies down add reserved bacon, carrots, garlic, bouquet garni, wine, and stock. Stir, carefully season to taste with salt and pepper, cover, and simmer very slowly (or slowly bake in oven at 250 degrees F) until beef is very tender (2 to 2-1/2 hours). Meanwhile, boil potatoes in salted water to cover until tender (25 to 30 minutes). When stew is done, remove and discard bouquet garni. Degrease stew. If desired, liquid may be poured off into a saucepan and boiled over a high heat until reduced by half. Return liquid to stew along with potatoes. Correct seasonings and reheat together gently for a few minutes. Serve stew hot in broad soup bowls. This dish can be varied from dinner to dinner: add sauteed mushrooms, olives, or any tempting fresh vegetable, or substitute orange juice and rum for the wine and Cognac. NOTES : France's wine-based beef stews are popular nearly everywhere beef is eaten. Many variations spring from this basic version: Add blanched vegetables of your choice just before serving; vary the cooking liquid; or sprinkle with fresh garden herbs.